• 6 eggs slightly beaten
• 6 slices of bread–torn into small pieces
• 1lb. pork sausage–brown and drain
• 1 t. salt
• 1 t. dry mustard
• 2 cups milk
• 1 cup shredded sharp cheddar

Mix well and refrigerate 12 hours or overnight. Bake in 9″ x 13″ pan at 350° for 45 minutes.